Fruit Cake, Fine

Ingredients

• Twenty-four eggs
• 2 lbs. of butter
• 2 lbs. of brown sugar
• 2 lbs. of flour
• four teaspoonfuls of baking-powder
• 4 lbs. of stoned raisins
• 4 lbs. of currants
• 2 lbs. of citron
• three nutmegs
• one teaspoonful of mace
• half a teaspoonful of allspice
• half a teaspoonful of cloves

Method

1. 1

   Mix the batter as in making pound cake, then stir in all the fruits except raisins and citron.

2. 2

   Reserve some citron for the top.

3. 3

   Bake in pans lined with buttered paper, filling them nearly full, and bake in a moderate oven for about three hours.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 61. The excerpt below is the record exactly as published.

Fruit Cake, Fine. — Twenty -four eggs, 2 lbs. of butter, 2 lbs. of brown sugar, 2 lbs. of flour, browned, four teaspoonfuls of baking-powder, 4 lbs. of stoned raisins, 4 lbs. of currants, 2 lbs. of citron, three nutmegs, one teaspoonful of mace or half a teaspoon- ful of allspice, half a teaspoonful of Fruit Cake, Leavened CAKES Honey Cake cloves. Mix the batter as in making pound cake ; then stir in all the fruits, excepting the raisins and citron; re- serve these, after flouring them well, until you are filling the mould; put in a two-inch layer of the dough, then strew over a layer of raisins and citron ; repeat this until the mould is two- thirds full ; let the heat be gradually applied to it. FruitCake, Leavened. — One pound and a half of flour, one gill of yeast, six eggs, I lb. of butter, I % lbs. of brown sugar, three teaspoonfuls of mace and nutmeg mixed, I lb. of raisins or currants, half a pint of cream. Let half the materials be set to rise with the quantity of yeast named. Give it ample time to rise, and when well raised put in the second half of the materials, and give it another good rise. It will require a part of two days to complete the whole process, but rewards by being a cake of peculiarly nice flavor. Gems. See Bread. Ginger-snaps. — One cupful and a half of molasses, two-thirds of a cupful of butter or lard, one teaspoonful of soda, one-half a cupful of water, two table-spoonfuls of ginger. Mix soft, and roll very thin ; bake in a quick oven. Put in the pan so they will not touch each other. Gingerbread. — One cup of brown sugar, one cup of butter, one cup of molasses, three eggs, I cupful of sour milk, four teaspoonfuls of ginger, one teaspoonful of cinnamon, half - tea- spoonful of clove

Cook this with the app: pantry check, scaling, and the assistant.